I have seen a couple tutorials lately where a ganache is used to frost the cake under the fondant. I have never used anything other then buttercream and im curious on how this works.
First anyone have a good recipe??? The only ganache I have used is a runny liquid type.
Do you frost with it like buttercream and then simply cover with fondant or do you need something on the ganache to make the fondant stick?
Because the ganache has cream... do you need to refridgerate the cake or is it ok since its heated?
How far in advance can you make the cake with this under?
Im hoping to make a minion cake using Lesley Wright's tutorial ... if that helps with my questions.
AThere must be hundreds of threads on here about using ganache if you search for them. I'd also recommend watching inspired by Michelle's videos on YouTube.